Preheat the oven to 400 degrees.
Meanwhile, in a medium-sized bowl, whisk together the maple syrup, mustard, ¾ cup of water, tarragon, thyme, cinnamon, and half the salt.
Lay the flour on a shallow plate or in a pie plate and coat both sides of the chicken with the flour, shaking off the excess.
Heat a large heavy skillet over medium to medium-high heat. When it is hot, add the oil and butter, and when the butter melts and starts to bubble, add the chicken and season it with a dash of salt.
Cook it for about 3 minutes per side, seasoning the second side with a little salt after flipping it, until it is lightly browned on the outsides. Transfer the chicken to an 8 x 8-inch baking dish.
Add 1 Tbsp. of flour (use some of the flour that you used to coat the chicken) to the skillet to absorb any remaining juices, and slowly add the maple syrup mixture, whisking it into the flour to avoid lumps. Simmer it for 1 – 2 minutes until it thickens.
Pour it over the chicken, flip the chicken to coat it, and put it in the oven. Bake it for 10 minutes or until the thickest breast is cooked through. Remove it from the oven and serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.